Chickpea and Celery Soup With Chile-Garlic Oil Recipe | Samsung Food App

Ingredients

• 6 tablespoons extra-virgin olive oil, divided
• 1 red chile (such as Fresno), seeds removed, finely chopped
• 3 garlic cloves, finely chopped
• Kosher salt
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped, plus celery leaves from 1 bunch
• 4 cups low-sodium chicken stock or broth
• 1 15.5-ounce can chickpeas, rinsed, drained
• ½ cup whole-milk Greek yogurt, room temperature
• 1 cup cilantro leaves with tender stems
• 1 lemon, halved